Al's Restaurant Menu

saucy & tangy

¼ tail prepared as albinalla, danish, savoy, scampi

prepared as cajun, d’jonghe, savoy, scampi

with housemade meat sauce

mixed field greens, tomato, olive, pepperoncini

classic anchovy version made tableside

– Al’s Signature Dish filet mignon butterflied, stuffed with prosciutto and romano cheese, rubbed with garlic and lightly breaded, sautéed in olive oil and finished in the oven, served with side of marsala sauce

(full tail 12-14oz) traditional lemon-butter or prepared as albinalla, beer-battered, danish, diablo, newburg, savoy, scampi, thermidore

filet mignon topped with ½ lobster tail, fresh asparagus spears topped with a rich and creamy Oscar sauce

brushed with garlic-infused olive oil, coated with dijon mustard and bread crumbs pan sautéed and dusted with a sprinkling of parsley

14oz chop char-broiled apricot, rum-raisin or burgundy cherry reduction sauce

prepared as marsala, piccata, parmigiano

cajun, d’jonghe, savoy, scampi

lemon-butter, scampi-style, shrimp sauce

butter-garlic-basil or marinara

spicy with seafood medley

mushrooms, prosciutto, shrimp

Pasta dinners also available as side portions large enough to share

minimum order of two